Two Relais Desserts meetings are organized every year
The first is a work seminar and takes place in the fall. It gathers Relais Desserts members and their guests, partners of the association exclusively.
The other focuses on communications and happens in the spring. It is open to the public and presents the Haute Pastry world; it is the Relais Desserts International Meetings.
The autumn seminar
The autumn seminar is an opportunity for all members of the association to share their knowledge and know-how, to discover new products, new techniques and to meet the association’s partners.
This trade seminar also allows the whole group to meet and nurture the association’s spirit based on its values of sharing and exchange.
It takes place at the Ecole Ferrières, in Ferrières en Brie (77).
Relais Desserts International meetings
Each spring, an association member organizes the Relais Desserts International Meetings in his city. During several days, he welcomes all the members and their spouses and proposes an agenda, which focuses on company life and the discovery of regional pastries.
Thanks to an exceptional evening open to the public, these meetings are the opportunity to introduce the Haute Pastry world as well as the latest Association Pastry chefs’ creations.
This gathering also allows the whole group to keep up with training through an intense work program that goes from customer relations—often handled by spouses—to marketing 4.0, including tomorrow’s commerce and new trends in gastronomy.
It is also an opportunity to preserve the Association’s values of exchange and sharing.
In April 2020, the International Meetings should take place in Padoue (Italy), at M. Luigi Biasetto’s. This seminar has been cancelled due to the coronavirus sanitary crisis.
Pastry chefs of Relais Desserts from all over the world met in the capital of gastronomy, in Lyon, at Richard Sève, Sébastien Bouillet and Jean-Paul Pignol to exchange their know-how and their profession, but also to allow Lyon fans to taste their creations on the theme of “market pastry”. The occasion to celebrate, once again, the Haute Pâtisserie.
Just like every spring, the Relais Desserts pastry chefs met in full to celebrate their association during four ultra-gourmet days. The bests of the sweet went to the other country of chocolate: Belgium. It was an opportunity to discover Jean-Philippe Darcis’s universe and boutiques.
Marc Ducobu in Waterloo and Bernard Proot of the del Rey house in Antwerp also opened their doors to their colleagues. The Wittamer house signed the centrepiece of the beautiful “Chefs’ afternoon snacks” at the Spa Casino.
Vincent Guerlais welcomed the seminar in Nantes. On the agenda: visit of the Guerlais House boutiques and the association members’ latest creations. But it was also the opportunity to work together on client relations, tomorrow’s trade, the new trends in gastronomy…
This year, celebrating the Association 35th Anniversary, François Payard in New York entertained his Relais Desserts counterparts and chose to organize with them a charity cocktail for City Harvest, an organization dear to him as they already work together for Macaroon’s Day. And so, $72,000 was collected for City Harvest.
The Relais Desserts members also discovered their host’s universe and followed a custom-made schedule. They enjoyed these few days and visited the newly open Valrhona School in Brooklyn.
Damien and Lucien Moutarlier had the pleasure of welcoming the Association for three days in Montreux (Switzerland). The Pastry chefs discovered backstage three of their four candy stores in Montreux, in Chexbres and in Lausanne and were able to exchange ideas during the scheduled work sessions. From visits to surprise activities, the Moutarliers proudly presented what makes the Montreux region’s wealth.
They also had the opportunity to discover another Relais Desserts member’s universe: Sébastien Brocard, whose business is on the French side of the Geneva Lake.
Patricia and Luc Guillet, Relais Desserts members since 1991, were honored to welcome their peers, passionate and masters of haute-pastry.
They met for three days of exchange and sharing in order to reinvent their profession and make the high level of haute-pastry go even higher.
On the agenda, work sessions, lectures, but also moments of conviviality and brotherhood during the chefs’ picnic and the evening gala.
Patrick and Xavier Berger hosted the Relais Desserts pastry chefs in Tarbes (French Basque country).
During the course of two days, the members visited Xavier and Patrick’s boutiques and laboratories, they also discovered the towns of Tarbes and Pau, met with some Bigorre ham makers as well as visited some wine cellars in Madiran.
On the third day, the Relais Desserts met Basque country’s famous conviviality at Lionel and Isabelle Raux’s in Bayonne.
The Association members also met in:
- Mulhouse in 2012
- Nice in 2011
- Madrid and Alicante in 2010
- Vichy in 2009
- Venice in 2008
- Fontainebleau in 2007
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : email@example.com
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.